Understanding ACM Grinder An ACM (Air Classifying Mill) grinder is a highly efficient milling equipment designed to produce fine, uniform powders. It combines impact grinding with dynamic air classification, allowing precise control over particle size. This technology is especially valued in industries requiring high-quality powders, such as food, pharmaceuticals, and nutraceuticals. The ACM grinder’s ability […]

Project Background The global plant-based food and wellness industries are growing rapidly. As a result, demand for high-quality rice protein has surged. This hypoallergenic and highly digestible plant protein is now widely used in infant formula, sports nutrition, and meal replacement products. Thailand is a major global producer and exporter of rice. A leading local

The global plant-based food market is experiencing explosive growth. Pea protein is highly sought after in the food industry due to its unique benefits: it is allergen-free, highly digestible, amino-acid balanced, and environmentally sustainable. For manufacturers, the core objectives are to reduce energy consumption and improve processing efficiency while producing high-purity, high-yield protein powder.Traditional wet

The global shift toward plant-based diets has catapulted pea protein into the spotlight. Pea protein powder is derived from yellow peas (Pisum sativum). Today, it is a dominant ingredient in sports nutrition, meal replacements, and functional foods. Its popularity is well-deserved for three main reasons. First, it boasts an excellent amino acid profile rich in

The global shift toward plant-based diets has transformed the humble yellow pea from a rotational crop into a cornerstone of the alternative protein industry. As demand for pea protein isolates and concentrates surges, manufacturers are under immense pressure to optimize production efficiency while maintaining the functional and nutritional integrity of the protein. In the world

In the rapidly evolving landscape of plant-based proteins, pea protein has emerged as a frontrunner due to its excellent amino acid profile, low allergenicity, and sustainable cultivation. However, the journey from a raw yellow pea to a high-quality protein isolate or concentrate is fraught with technical challenges. One of the most critical hurdles is maintaining

The global demand for plant-based proteins is surging, driven by health-conscious consumers, sustainability goals, and dietary shifts toward vegan, vegetarian, and flexitarian lifestyles. Peas, faba beans, lentils, chickpeas, rice, hemp, and other legumes and seeds serve as key sources for protein isolates, concentrates, and functional ingredients in meat alternatives, beverages, baked goods, and nutritional supplements.

In the fields of functional food ingredients, Foods for Special Medical Purposes (FSMP), and high-end pet nutrition, chicken protein has become a high-quality source of animal protein due to its high biological value, balanced amino acid composition, and low fat content. However, dehydrated chicken protein—especially portions containing connective tissue or high-fiber components—possesses extreme toughness and

Soy Protein Isolate (SPI) is the most refined form of soy protein, containing at least 90% protein on a moisture-free basis. It is a staple in the food industry, used in everything from meat alternatives and dairy-free beverages to nutritional supplements. However, achieving this high concentration of protein while maintaining functional properties—such as solubility, emulsification,

With the booming “plant-based” diet culture in North America, Soy Protein Isolate (SPI) has become a critical raw material for plant-based meats, energy bars, and sports nutrition products. A prominent large-scale food processing enterprise in the United States sought to enhance the sensory texture of their products and improve mixing uniformity in bakery goods by